Sauerkraut is a kind of fermented cabbage, so it's definitely very different from fresh cabbage. If you need to make something similar from fresh cabbage, thinly slice the cabbage and cook it (covered) with 2 chopped apples, some caraway, a tsp. sugar, a couple tsp. salt, and a good splash of vinegar. Cook for about an hour (until quite soft), then taste it and adjust the sugar, salt, and vinegar to your liking. You can keep cooking it even longer if you'd like, too.
Fresh cabbage and sauerkraut have different textures as well as flavors. I'd definitely want to cook the fresh cabbage to soften it, plus add salt and vinegar if I was trying to substitute it for sauerkraut.
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I'll sauteed cabbage with caraway seed and hit with vinegar for somethings.